Sartori Regolo Rosso Veronese was featured at one stop, as well as Chardonnays from Chile and Malbecs from Mendoza, France. There are also lovely wines from Western Cape, South Africa, Argentina and Mendocino, California.

Chefs from Disney's restaurants stood by chefs from all over the country like Kevin Johnson from The Grocery, Charleston, SC, who offered up a sweet corn tortelloni and butter bean ragout and lump crab vinaigrette.

Noah French, chef at the Sugarmill Bakery & Restaurant in Denver wowed those with a sweet tooth with his chocolate and peanut butter crème brulee cake.

Before or after bite sized entrees the International cheese & Butter station, hosted by Kerrygold, Imported from Ireland, had a gorgeous spread of cheeses, fruit and nuts that was just one of the highlights of the party.

Master Chef Kevin Dundon of Raglan Road Irish Pub in the Downtown Disney area served a melt-in-your-mouth duck breast with carrot and coriander puree and a mango chili salsa.

Chef Jarrod Pearman, of park event operations, Epcot and Walt Disney World served a Zingy Zaragoza beefless burrito with black beans, avocado, and peppers with a poblano pepper salsa.

Robert Leonardi from Wolfgang Puck Café also in the Downtown Disney area Sautéed Sea scallops with spring pea puree and a warm mushroom salad topped with crème fraiche.

James Boyce of Cotton Row Restaurant and Commerce Kitchen in Huntsville, Alabama created a braised Angus short rib with Anson Mill grits and roasted tomato.

Chefs here offering up fritters at a Taste of Puerto Rico.

Lorene Vanetti, chef at Cape May Café, Disney's Beach Club Resort, served a deconstructed clam chowder with clams served on a cream chowder sauce with bacon, old bay chees biscuit and a fresh herb salad.

Some of the other sips at the event included Cutty Sark Scotch Whisky from Speyside, Scotland, Radeberger brewery from Radeberger, Saxony, Germany, Tampa's Cigar City which offered Jai Alai IPA and Florida Cracker Belgian Wheat and Lakeridge Winery outside Orlando serving a Cuvee Blanc and Sunblush.

Hosted by Disney Vacation Club, the Party for the Senses runs Saturdays from October 4 through November 1, 2014, 7:30 p.m. to 10:00 p.m.

Three Ways to Enjoy the Party

Category #1: Wine View Lounge

Bask in the atmosphere with early entry to the event at 7:15 PM, a private reserved table, premium bar access, an artisanal cheese station and a specialty cocktail toast to kick off the evening, along with all the other favors Party for the Senses - Hosted by Disney Vacation Club$299 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #2: Reserved Seating

Relish in a first-class experience as you enjoy early entry to the event at 7:15 PM, a reserved table on the main floor and a specialty cocktail toast to ring in the festivities, in addition to everything else that makes Party for the Senses - Hosted by Disney Vacation Club® such a smash to attend!$189 per Guest. Limited availability. Check in at the Wine View Lounge registration podium.

Category #3: General Admission

Make your way to each incredible course as you sample from 50 tasting stations on the floor. Limited seating may be available as you dine and sip your way through a magical evening-book online today to reserve your place before you arrive!$149 per Guest. Check in at World ShowPlace Events Pavilion.

Admission to Epcot is required and not included in event price. Plus tax, gratuity included. Alcohol will only be served to Guests 21 and older. Events and entertainment are subject to change or cancellation without notice.